CookEat Recipe

Cherries in Cream

Sweet cherries measured as ONE QUART before stemming and pitting, served with separate double cream and powdered sugar. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1527. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose safe chilled double cream and keep fruit/dairy cold until serving; the cream and powdered-sugar amounts are unspecified and served separately. Limites : Documentary adaptation using the stated inputs and method. Actual trimmed mass, losses, texture, finished yield and portions remain unmeasured; historical times are guides, not measurements of the finished food.

Method

Steps

  1. Step 1

    Wash and drain ONE QUART sweet cherries; remove stems and stones. Record actual edible output.

  2. Step 2

    Dress the pitted cherries in a compotier. Serve plain cold pourable double cream and powdered sugar in separate vessels; both amounts are unspecified. Keep the cream chilled.

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